Brilliant swirls of raspberry jam and a crunchy crumb topping make this cake far prettier—and tastier—than most.
Recipe information
Total Time
50 min
Yield
Makes 6 to 8 servings
Ingredients
For cake
1
1
1
1
3
1
1
1
For crumb topping
3
1
1
3
1
1
Need to make a substitution?
Preparation
Make cake:
Step 1
Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.
Step 2
Whisk together flour, sugar, baking powder, and salt.
Step 3
Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.
Make crumb topping:
Step 4
Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.
Step 5
Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.